Comfort food for gloomy days

flapjacks

We all have a favourite food that comforts us, food that wraps you in a big blanket and makes the world feel like a better place. Evie my three year old’s comfort food of choice is flapjacks. No matter how poorly, tired, grumpy or fussy she is being she will always perk up at the thought of flapjacks. So its always very satisfying to able to whip up a batch in next to no time and see the girls devour them. These are so easy to make that the girls love to help and of course lick the spoon afterwards.

Flapjacks are great for days out when I don’t know if I will be able to get dairy/soya free snacks for the girls. I sneak a few in my bag so when the girls are flagging these are a great pick me up. They are also brilliant in lunch boxes and as an after school treat.

I have tried lots of different recipes over the years, yet I always return to this one. My mother in law Marilyn gave it to me and its always a crowd pleaser. My husband loves these too so in our house you have to get in quick before they all go.

You could always jazz them up with a few handfuls of df chocolate chips, nuts or dried fruit. Just a note about the margarine, ideally you need to use a hard margarine so when they set they will hold their shape and not be too squishy. I use Stork gold block, it works better than pure or vitalite and the flavour works well too.

Marilyn’s Dairy free flapjack recipe
dairy free, soya free, gluten free (if using gluten free oats).

340g Gold block stork
225g Demera sugar
170g Golden syrup
450g Oats

Heat oven to 180 c/350 F/Gas mark 4.

Line a baking tray 23 x 33cm with baking parchment.

Melt together the stork, syrup and sugar.

Add the oats to the syrup mixture and stir.

Spread mixture evenly into baking tray.

Cook for between 20 – 25 mins, just keep an eye as they can catch quite quickly.

Leave to cool in tray on a wire rack for 10 mins or so and then use a sharp knife to cut into squares or bars.

When they are completely cool, lift out of tin and cut up. They will store in an airtight tin for a week or so bet they won’t last that long though!

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